Nuoc cham is a light, punchy Vietnamese dipping sauce built from fish sauce, lime, sugar, garlic and chilli, used across Vietnamese cooking. It is made fresh rather than bought, and the balance of salty, sour, sweet and spicy is adjusted to taste each time.
How to use it
- As a dipping sauce for spring rolls, such as our fresh spring rolls.
- Drizzled over rice noodle salads (bun) and grilled meats.
- Thinned slightly and used as a light dressing for a simple salad.
Getting the balance right
Nuoc cham is meant to hit salty, sour, sweet and spicy all at once, and the exact balance is adjusted by taste rather than following a fixed recipe precisely, since fish sauce brands and lime sharpness both vary. A common approach is to start with equal parts fish sauce, lime juice and sugar, dissolve the sugar fully, then thin with water until the flavour is strong but not overwhelming, adjusting from there.
Garlic and chilli, minced or whole
Finely minced garlic and chilli give a more evenly spread heat throughout the sauce, while thin slices left whole let diners control how much they get. Traditional versions vary by region and household, so there is no single correct way to prepare them.
Does it keep well?
Nuoc cham is best made fresh and used within a day or two, since fresh lime juice and garlic do not keep their brightness much longer than that, make a small batch rather than a large one to store.
What is nuoc cham?
Nuoc cham is the everyday dipping sauce of Vietnam. Fish sauce is mixed with lime juice, sugar and water, then garlic and chilli are added. The result is salty, sour, sweet and spicy in balance, and it brightens almost any dish.
Nuoc mam is the Vietnamese name for fish sauce, and nuoc cham simply means dipping sauce.
Dishes to serve it with
- Fried spring rolls (cha gio) and fresh rolls.
- Bun cha, grilled pork with rice noodles.
- Rice vermicelli bowls (bun) with grilled meat and herbs.
- Broken rice (com tam) with grilled pork chop.
- Grilled fish, prawns and chicken.
- As a dressing for cabbage or green papaya salad.
Ingredient notes
- Fish sauce: Vietnamese brands such as Red Boat or Viet Huong, or Thai brands such as Squid or Tiparos.
- Lime: fresh lime juice tastes much brighter than bottled.
- Sugar: white sugar dissolved in warm water first so the sauce is smooth.
- Vegetarian version: swap fish sauce for light soy sauce or a vegan fish sauce.
FAQ
What is the ratio for nuoc cham?
A common starting point is roughly equal parts fish sauce, lime juice and sugar, thinned with water and adjusted to taste.
How long does nuoc cham keep?
A few days in the fridge, though it is quick enough to make fresh each time.